No Time Like the Present to Jump on Wagon Rouge


Bistro Wagon Rouge steak frite

Bistro Wagon Rouge serves French classics in a cosy setting

Wagon Rouge is one of those places where, if I lived in the ‘hood, I’d be every day. And, apparently, it’s where a lot of people already are.

My intro to the unfettered Gallic offshoot of Brad Miller’s popular Red Wagon diner (Powell at Victoria) was to to walk into a near capacity room. It was early in the week,  just after 6.30 p.m. I scored one of the last seats at the bar. Took one look at the menu. And phoned my trusty tasting panel friends to tell them to get right over.

Bistro Wagon Rouge Interior

Still a faithful diner feel (image supplied)

I knew it would take a while to get a table but figured the wait would be worth it. And it was—especially considering it was soothed by a pint of Powell Street Porter, a truly respectable way to begin. I’ve raved about Powell Street Brewing before, and availed myself of a couple of their growlers (from right across the street). But I’ve never seen the Dive Bomb label before, which is (almost) as awesome as the beer.

Wagon Rouge serves Powell St Dive Bomb Porter

A label as good as the beer that deserves it!

As I chatted to my neighbours (“all the way from Burnaby Heights”) I savoured the seductive richness and texture of the house chicken liver parfait and caramelised onions ($6)—reason to return number two, and a great match with, reason number one, the porter.

It’s just about impossible not to meet your neighbours here. Wagon Rouge est petit—tres petit—which makes it all the more cosy and inviting. But if you want to be (almost) sure of getting a table my advice would be to arrive not long after opening, at 5 p.m. Either that or choose to dine late, à la continentale.

Bistro Wagon Rouge chalkboard

Tough to resist…

All you have to do to realise that this place leads with its heart is check out the chalkboard. It’s packed with irresistible suggestions. There’s a decidedly honest, rustic twist to everything. Wagon Rouge isn’t polished. But it is deliciously lusty in a way that you know you can’t do it justice in one visit; and you already sense you’ll be heading back for more.

Wagon Rouge Boeuf Bourguignon

Beef cheeks takes Bourguignon to the next level

Bistro Wagon Rouge: Classic French

The menu is no nonsense, hearty French fare, with the likes of simply prepared cassoulet, steak frîtes, bouillabaisse, braised lamb shepherd’s pie, and plenty more. Miller (whose previous gigs include Bistro Pastis and now, sadly, shuttered Au Petit Chavignol), knows his way around the classics.

He generally keeps it simple but with a few inventive twists—such as beef heart tartare, and beef cheeks  Bourguignon.

Wagon Rouge Cassoulet

Deconstructed Cassoulet

Main course prices rarely break the $20 mark, with most items much less. You can go for a glass and some oysters; or stay for the full meal deal. Our plates were all hearty renditions, including a novel, deconstructed take on Cassoulet, plus perfectly cooked and flavourful steak, with abundance of fries (great aioli on request!).

The only blip in our evening was a tootie-fruity Rive droite, rive gauche Cotes de Rhone, which I wouldn’t rush to order again.

Never mind. All was forgiven with a trio of desserts, led by delicious financiers with lashings of almond slices.

Bistro Wagon Rouge desserts

A trio of desserts

Some people may find the room a bit cramped. No denying, it is that. But I think it adds to the authenticity of the place. Even though they had to take out the old booths, there’s still a hint of that down-to-earth diner atmosphere—that still harks back to the years when this really was a dockside neighbourhood before Ports Canada so thoroughly wrecked it. (Some kindly advice: My architect friend suggests a few well placed, inexpensive baffles and wall covering would help quieten things down.)

Wagon Rouge bar

As much welcoming bar as down home bistro

Reasons to return three, four, and five? Braised lamb shepherds pie; goujonettes; seared Albacore and salade niçoise; and there’s plenty more.

I can’t put my finger on it but there’s something about Wagon Rouge that reminds me of my first favourite Montreal haunt (Bistro de la Montagne) that disappeared only a few years ago.  No it’s not perfect, and there is the occasional lapse. My boeuf Bourguignon might have been a little less cooked. But at these prices, seriously, who am I to quibble?

It’s not only about the flavours and the plates but about the whole package: the staff, the surroundings—and the clientele. It all just clicks.

And this is one wagon I can’t wait to get back on …

Bistro Wagon Rouge, 1869 Powell St., 604-251-4070. Dinner, Tues-Sun 5-10 pm.


Bistro Wagon Rouge sign

Bistro Wagon Rouge’s cute sign (supplied)



By | 2018-01-21T15:05:18+00:00 February 20th, 2014|Dining|0 Comments

About the Author:

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada. Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion. He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada. Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others. Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile.

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